Fat Hen Cream Sauce with Potatoes is a modern British recipe for a classic vegetarian dish of a cream sauce flavoured with wild fat hen leaves and ginger that's served on a bed of boiled potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Fat Hen Cream Sauce with Potatoes.
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Ingredients:
6 medium potatoes, scrubbed but not peeled
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp butter, for frying
2 handfuls fat hen leaves, chopped
125ml vegetable stock
500ml single cream
lemon juice
freshly-ground black pepper, to taste
pinch of powdered ginger
1 tsp vegetable bouillon powder
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about 25 minutes, until tender.
In the meantime, melt the butter in a pan and when bubbling add the onion and garlic. Fry for about 4 minutes, or until softened then add the fat hen and fry for 1 minute before adding the vegetable stock. Bring the mixture to a boil then reduce to a simmer and cook for 10 minutes, or until tender.
Take off the heat then stir in the single cream a little at a time, until thoroughly blended. Return to the heat and continue heating gently (but do not boil) until the mixture has thickened. Take off the heat and season to taste with lemon juice, black pepper, powdered ginger and vegetable bouillon powder.
